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Latest barcelona Stories

Beyond Tapas: Neighborhood by Neighborhood, Bite by Bite

CB on the Road: Queso de Mahón, Menorca's Big Cheese

Barcelona |
By 
Barcelona -- At 10 a.m., Juan Trenado, head of cheese production at Finca Subaida, and his team had already been toiling for several hours. They moved efficiently through each step of the artisanal process, expertly crafting block after block of the famous Queso de Mahón on the Mediterranean island of Menorca. Read more
Barcelona -- At 10 a.m., Juan Trenado, head of cheese production at Finca Subaida, and his team had already been toiling for several hours. They moved efficiently through each step of the artisanal process, expertly crafting block after block of the famous Queso de Mahón on the Mediterranean island of Menorca.

“By law” – Mahón has a protected designation of origin (D.O.P.) – “the cheese could include a little sheep’s milk, but ours doesn’t,” Trenado told us, as he directed a gushing stream of watery cheese curds from a wide hose into a big, waist-high stainless steel vat.

Slowly, the vat filled nearly to the brim, and Trenado, along with Mònica Mercadal, Head of Cheese Maturation, and Ramon Alonso, a new hire, carefully stirred the curds, breaking them into small chickpea-sized pieces. Read more
February 5, 2021

Taberna Noroeste: Travel by Tapas

Barcelona |
By 
Barcelona Born right before the Covid-19 storm, Taberna Noroeste opened its doors in February 2020, mere weeks before the pandemic hit Spain and strict confinement measures forced them to close. It was a turn of events that spelled disaster for many established restaurants and food businesses, let alone one that was brand new. Read more
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